Preheat oven to 180 degrees C. Line a muffin tin with 8 - 10 paper or silicone cases.
Sieve the flour and baking powder into a large bowl and add 30 g of the oats and 50 g of the sugar.
Mash the banana and add to the dry ingredients with the yogurt, milk and beaten egg. Stir well then add the blueberries and stir in gently.
Using two spoons, fill the muffin cases (3/4 full), then sprinkle the remaining 10g of oats and 5 g of sugar on top of each one.
Bake in the oven for 15- 20 minutes until a cocktail stick or skewer comes out clean.
|Porridge Oats||40 G|
|Greek Yogurt / Other Natural Yogurt||150 G|
|Baking Powder||1 Tsp|
|Milk (any Kind - I Use Skimmed)||50 Ml|
|Caster Sugar* (I Use Golden Caster Sugar)||55 G|
|Over-ripe Banana||1 Medium / Large|
|Self Raising Flour||150 G|
These are meant to be eaten cold (great for breakfast, or a snack anytime) but I can't resist them when they come out of the oven as they are delicious warm too. Great with a dollop of natural yogurt or creme fraiche.
They do sometimes stick to the paper cases a bit, unlike a buttery muffin, but it is not a big problem.
*Use fruit sugar (e.g. Tate & Lyle green bag) if you want to avoid refined cane sugar. I have done this and it works well.
Back in 1957, research chemist William Mitchell patented Pop Rocks. And, in 1975 to the amazement of the public, this fizzing, popping and mouth-tingling sensation was introduced in the States. After ... keep reading
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas